Recent social media posts
15/04/2026
We’re building a closed loop garden for the — where nothing is thrown away, and everything has a role to play.
An entirely edible landscape.
Materials reimagined.
Food, design and ecology held within the same system.
It’s less about making something “sustainable”, more about showing what happens when the idea of waste is removed altogether.
Excited to be collaborating with on this for Badminton Flower Show, alongside and
More to come.
Graphics by the immensely talented
12/02/2026
NOMAD Alpine Bistro by Silo
12–15 February
NOMAD St. Moritz
For four days, Silo lands in the Alps.
NOMAD Alpine Bistro by Silo is a pop-up in St. Moritz, brought to life by the team behind London’s Silo.
We bring Silo’s closed-loop approach into an alpine setting, cooking with local producers while serving a familiar, well-loved bistro menu with a mindful twist.
The setting is Villa Beaulieu, reimagined as a bespoke alpine environment by architect Francesca Neri Antonello of FNA Concept. Natural textures, bold chromatic contrasts, and collectible design pieces curated with Nilufar, Imperfettolab, and Volumnia echo the intent of the food.
Seats are limited.
Reserve your table online via the link in bio.
space
16/12/2025
Mycelium in Motion
Silo opened its doors for a four-hands dinner with Sem.
Not a collaboration. A closed loop.
Back in 2019, George and Laura of .sem were part of the early fabric of Silo London. They helped dial us in. Then they took the thinking and planted it in Lisbon. Sem emerged.
Watching that idea grow over the past five years has been enlightening. A reminder that Silo was never a place. It’s a mindset. A live experiment. Something designed to spread quietly, like mycelium.
Sem, alongside our Mexican sibling Baldío, is that thinking made real. Borderless imagination. Craft with care at the core.
These nights were generous, playful, and full of intent. We’re deeply grateful for their return.
If you missed your final chance to dine at Silo London, go to Sem.
Drawing by (Final image 🫶)
LOVE
02/12/2025
Sold out, whilst never selling out.
Our beloved friend and collaborator Gísli () is cooking with us this Wednesday and Thursday. Naturally, it sold out long before we could even announce it — apologies 🥲. If ever there were a celebrated chef who embodies authenticity — who will never sell out on his values — it’s Gísli.
The founder many projects in and around Iceland is making a comeback using ferments which were inspired by his previous visit to Silo last January, creations from his new project and 15 years worth of Icelandic inspiration. His dishes will be purposefully placed among our tasting menu. Check out his work through .restaurant
Gíslis love from nose to tail cooking inspired us to the core. Learning about the uses for every part of the Cod Fish Anatomy within a elegant plate of food was unforgettable. His kind and focused persona was a match in our team and a match to what Silo as a philosophy stands for: Intensional cooking, unmissable passion and inclusion of others in the process.
We can’t wait for another week working with you!
Poster by
04/11/2025
Andy’s 9 to 5:
Looking into the distance of our restaurant coming to an end, we have been thinking more about our supply connections who have been with us throughout our journey. There’s one supplier in particular who’s more than just his wild finds; he’s our best friend.
Andy is a man who lives in a time when paper maps, foraged food, and daily exposure to nature are the norm. He lives slowly and naturally, like we should all be open to being. He happens to be a lead vocalist in his own band and an abstract artist of the scenery he walks.
Andy told us to meet last Monday morning at Three Bridges station. Next, rather than taking the bus, we ventured through nettles and main country roads to where the land grew quieter, with towering pines and birches.
We were crouching down at Mysyliym of all colours and shapes, amazed by how they were just the antennae of a much larger system which connects everything.
We were in awe of his knowledge of where specific mushrooms would grow in which sort of nook within a constantly changing landscape.
Coming back into nature felt healing to all of us; it was a reminder of how everything starts and ends in nature.
Not to mention our picnic; we collectively agreed that it was the best spread we have ever had. Feasting in a secret garden next to a scenic pond, where Andy allowed his creative mind to flow on paper.
Picking food directly from its source, then carefully carrying it through the London trains and back home to our kitchen for a staff meal. The cauliflower mushroom was battered, fried, and glazed in a dashi reduction, and served with rice and pickles. You couldn’t get better than that. We love you, Andy, and all you show the world.
30/08/2025
RAMEN POP-UP
For one day only, George Black is bringing his Tokyo-style ramen to Silo.
London-born, globally travelled, and ramen-obsessed, George has served bowls in Paris, New York, Tokyo and back home in London. For this one-off at Silo, he’s designed a menu that bends his craft around our zero-waste pantry—low-intervention, UK-grown produce, seen through the lens of Tokyo’s most iconic broth style.
On the day: a distinctive take on Tokyo’s double soup tradition. Both shio and shoyu ramen, reimagined—Silo-style.
We can say from eating his Ramen many times over - this is one not to miss.
🍜
🎨
👮♀️
26/08/2025
Chicken of the Woods Pastrami
Pastrami is preservation — cure, spice, patience. Biology at work. We’re doing the same thing here, but with fungi instead of flesh.
Method:
🌊 Brine in shio koji
🍯 Cure with veg-scrap treacle, black pepper & star anise
🕰️ Leave it for a week — let it transform
What comes out isn’t an imitation of pastrami, it is pastrami — just made with a mushroom that happens to grow on oak.
Chicken of the Woods
🐓Named because its texture pulls apart like chicken.
🐓It grows in flamboyant orange shelves, parasitic and bright (see image)
🐓It carries more protein than most plants and more intrigue than most meats.
This is preservation without animals, fermentation without compromise, tradition without nostalgia.
LOVE to Andy, our dearest forager hero .gathercole
14/08/2025
GOING ALL IN 😛
The ‘All In’ menu is where you get to taste everything.
Swipe right for some cheaky close ups 👀
The menu tweaks every day, however this is an accurate-ish representation for the next few weeks. Follow our stories where Gaby will explore the daily touch ups.
The menu is ideal for two people… For your next hot date.
Tag a foodie friend who needs to experience this 🫦
28/07/2025
Welcoming you for a nourishing Sunday morning of yoga, somatic movement, and breathwork (by ). Together we will build a steady foundation to reawaken sensitivity and soften into the heartspace. We will explore softness as strength, presence as power, and sensation as a language. In this space for body-led exploration, we will be spending moments resting, feeling, expressing, grounding and being.
This workshop is for anyone wanting to cultivate internal awareness, soften patterns of tension, and reconnect to the steady hum of the heart.
Afterwards, we will gather around the table for more deliciousness — a magical brunch cooked by Ed Tejada ( )
The restaurant space is honoured to welcome these 2 members of the Silo family to express their craft, we really hope you can join in!
Tickets can be found here on the event link:
https://www.eventbrite.com/e/yoga-and-brunch-silo-tickets-1494945144169?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurl
Poster by
01/07/2025
💧 What is Koji Water?
It’s the filtered version of Shio Koji:
Koji / Water / Salt + fermentation + filter 💦🧂
This overlooked product has boundless potential… only limited by our imagination.
Koji Water is extraordinary for:
👅 Infusing flavour
🧂 liquid seasoning
💥 umami bombing sauces
🍸Martini’s & other salty cocktails
The Koji solids:
🧪 marinades
🔬 tenderiserisation
🧲 fermentation catalyst
🔮 many things that have never been done before
Curious to try it? We’ll be supplying shio koji from the Fermentation Factory.
Contact:
[email protected]
May the microbes be with you.
10/06/2025
SILO SUPERSTAR 2.0
Our head chef just went and did it again — winner of Copa Jerez 2024, bringing home Best Chef and Most Creative Pairing. 🇪🇸
Held in Spain, up against competitors from 8 different countries — and he didn’t go it alone. Will was joined by his other half master Sommelier — his partner in crime (and in wine). 💚
Swipe to see this power couple slaying ⚔️
At Silo, Will is the gravity that keeps us from flying off course. He’s the quiet storm, the engineer behind the scenes. The tighter the loop, the sharper he gets.
We’re endlessly proud — not just for the medals (though they are shiny), but for the everyday mastery:
The way you lead.
The calm in your fire.
The joy in your food.
The trust we have in your hands.
From a young chef chasing stars… to one who makes his own light.
28/05/2025
Big Minds, Bold Talk — Thomasina Miers Joins Our Panel
We’re thrilled to welcome Thomasina Miers—chef, writer, and Wahaca founder—to the Silo 10 panel talk: Civilisation 2:0.
What if we dismantled extractive systems and rebuilt with nature at the centre?
This is a vision of post-capitalism—where food, design, and culture regenerate instead of consume.
She joins Joost Bakker and Douglas McMaster for a conversation on zero waste, creativity, and the future of food.
One more guest still to be revealed…
🎤 Panel. 🍽 Dinner. 🥂 Celebration.
Part of our 10th anniversary dinner.
Tuesday 17th June — 7pm
Book your ticket at opentable.com/experiences/silo
——————
P.S (Picture 2)
Free Screening — Greenhouse by Joost
The night before our Silo 10 dinner, we’re hosting a free screening. This powerful documentary follow’s Joost’s mission to prove that a fully self-sustaining, zero-waste future isn’t just possible, it’s already happening.
Open to all. Come get inspired before the big night. To book - follow the link in the stories.
22/05/2025
Lorna Hale - Our General Manager
Silo Spotlight: A new feature where we will speak effortless words about the people who make Silo… well, Silo!
Lorna Has been with us for the last year and a half, back then in January 2024, she was a fresh Londoner. Moving from her hometown Norwich to the Big City to pursue her dreams of Directing in Theatre and Production. Her passion for choreography and equality with unmissable perseverance has got here today. While her goal was initially was not to be the most forward thinking General Manager of Sio London, she couldn’t stop ticking the boxes from day one and worked her way up. We get countless reviews talking about the professionalism of the Front Of House team while the energy between them feels so natural and family-like.
She continues to run her life in the Arts outside of Silo by being Assistant Director in past productions, writing her own scripts and attending workshops. So… how do you run a restaurant so successfully while having your other side of you climb up one of the most competitive industries around? These are questions only Lorna can provide.
A powerhouse of a woman, a woman with plenty of stories and laughs to get you engaged. She’s a true role modle for the team and continues to level it up everyday. Bottom line, if Lorna serving your table, know you in for an experience.
Address
Unit 7 Queens Yard
London
E9 5EN
To reach Queens Yard in London, here are your travel options:
**Public Transport:**
1. **By Tube:**
- Take the London Underground to Hackney Wick Station (on the Overground line).
- Upon exiting the station, head east on White Post Lane, then turn left onto Wallis Road. Continue straight until you reach Queens Yard.
2. **By Bus:**
- Several bus routes serve the area, including routes 26 and 388. Check local schedules for the most convenient stop.
- Alight at Hackney Wick Station or nearby stops and walk towards Queens Yard.
3. **By Train:**
- If you're coming from central London, take a train to Stratford Station.
- From there, transfer to the Overground and get off at Hackney Wick Station.
**Driving/Parking:**
- If driving, navigate to Queens Yard using your preferred GPS service. The address is easily accessible via major roads.
- There is limited street parking available in the area; be sure to check local parking regulations.
- Alternatively, consider using nearby car parks for more secure parking options.
Remember to check for any travel disruptions or changes in transport schedules before you set out!
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What people say
At Silo Restaurant in Queens Yard, London, diners are treated to an extraordinary culinary experience that celebrates bold flavors and innovative ingredients. One standout dish is the Dragon Egg, a stunning tomato variety known for its mesmerizing yellow and purple hues. This jewel of the Southeast Asian grape tomato family brings an otherworldly touch to the plate.
Complementing the Dragon Egg is Shiso, a vibrant Chinese herb that elevates the dish with its herbaceous and citrusy notes, enhanced by subtle undertones of clove and cinnamon. The interplay of flavors creates a delightful complexity that leaves a lasting impression.
For those looking to indulge, Silo offers an ‘All In’ menu that invites guests to savor a variety of dishes. This ever-evolving menu is perfect for sharing, making it an ideal choice for couples or friends seeking a memorable dining experience. Each visit promises something new as Gaby & Chris explore daily updates on their offerings.
Silo Restaurant is not just about food; it’s about creating moments filled with flavor and connection. Whether you're on a date or enjoying time with friends, this restaurant provides unique prompts for conversation while delivering an unforgettable feast for the senses. Don’t miss out on this culinary gem!
